My mum used to make raw banana fritters occasionally and they taste really good with South Indian food or even as a snack. Hot rasam and these vadas (fritters) go very well together. We used to have them once every few months, since they’re fried and not very healthy as such. They’re starchy and literally DRINK oil. I decided to bake them. Hey, if we can have baked fries, then why not baked vadas* huh?
Mix all the ingredients into a nice dough. Since it’s all already cooked, you can taste it.
Make little balls, flatten and coat them evenly with bread crumbs.
and bake them. Here they are:
Plantain & Potato fritters that have been baked instead of fried. Preparation time is including boiling the bananas.
- raw bananas - 2, boiled and peeled
- potato - 1, medium
- green chilli - 1, finely chopped (optional depending on spice level)
- coriander leaves - 5 stalks, chopped finely
- red chilli powder - 1/2 tsp
- ginger garlic paste - 1/2 tsp
- coriander powder - 1 tsp
- garam masala - 1/2 tsp
- cumin seeds - 1/2 tsp
- turmeric powder - 1/4 tsp
- salt to taste -
- bread crumbs - 1/2 cup, to coat the fritters
- Boil the bananas and potato in a pressure cooker / microwave / stove top.
- Mash them up nicely while they're warm before its gets cold if not the bananas will harden. (At this point, you can freeze this 'dough'. Wrap it up in some saran wrap and it stays good for a month or so. Thats what I did. I took it out of the freezer the previous night and popped it into the fridge. It takes a long time to thaw. I kept it out in the morning and by afternoon it was soft and nice).
- Pre-heat the oven to 425 F.
- Add all the other ingredients to the banana and potato mixture.
- Make little balls, flatten and coat them evenly with bread crumbs.
- Spray/drizzle some oil on a baking tray and place the fritters inside. Spray some more oil on top.
- Bake for 20-25 min. Turn them over at the 10 minute mark. Keep a watch to see that they don't burn since oven times vary.